Soft Baked Gingersnap Cookies

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/4 cup Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on dessertnowdinnerlater.com

Description

Ingredients

• ½ cup (1 stick or 8 Tbsp) unsalted butter, room temperature
• ½ cup brown sugar
• 1 large egg
• 1½ tsp vanilla extract
• ¼ cup molasses
• 1¾ cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• ¼ cup+ granulated sugar for rolling

Directions

• Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
• In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
• Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
• Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.